The Ultimate Custardy French Toast Bake with a Spiced Pecan Crumble
A Hard-to-Mess-Up 1-Hour Holiday Brunch with a Zesty and Fresh Glow
What makes this the ultimate French toast bake? The secret to a mistake-proof luxury breakfast is the "Soak-and-Bake" technique and the "Enriched-Bread" method combined with WesMarMi Verde. Unlike soggy or dense bakes, our method involves using thick-cut Brioche that has been slightly toasted or staled to act as a sponge for the vanilla custard. By whisking our vinegar-free WesMarMi Verde into the maple syrup or custard base, you add a Zesty and Freshprofile (1/10 Heat) that uses organic citrus to cut through the heavy cream and sugar without the chemical sting of standard vinegars.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 20 minutes
Rest time: 2 hours (or overnight)
Cook time: 45 minutes
Total time: 1 hour 5 minutes (plus resting)
Servings: 8
Nutrition Facts (per serving)
Calories: 420
Protein: 12g
Carbs: 52g
Fat: 22g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Brioche or Challah loaf, cut into 1-inch (2.5 cm) cubes
8 large eggs
2 cups (480 ml) whole milk
1/2 cup (120 ml) heavy cream
1/2 cup (100 g) granulated sugar
1 tbsp (15 ml) vanilla extract
1.5 tsp (4 g) ground cinnamon
1/2 cup (115 g) cold unsalted butter, diced (for crumble)
1/2 cup (60 g) all-purpose flour (for crumble)
1/2 cup (100 g) light brown sugar (for crumble)
1/2 cup (60 g) chopped pecans
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Brioche Bread
Using Brioche is vital for this recipe because it is an enriched bread made with a high ratio of butter and eggs. This gives it a naturally tender, buttery crumb that pairs perfectly with the custard base. Unlike sourdough or rustic loaves, Brioche remains soft and "melt-in-your-mouth" even after being baked, ensuring the finished dish feels like a dessert-level indulgence rather than a standard bread pudding.
Heat It Up with Eleven Eleven Sauce. To add a surprising layer of depth, whisk a teaspoon of WesMarMi Verde into the maple syrup before serving. This handcrafted small batch hot sauce provides a zesty, bright finish that cuts through the sweetness of the sugar and cream, making it a perfect flavorful sauce for weeknight meals or special weekend treats.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Grease a 9x13 inch baking dish or a large white pot. Pro-Tip: A heavy white ceramic dish is the preferred vessel because it ensures the bottom of the French toast browns evenly without burning the sugars in the custard.
Place the stale bread cubes into the prepared dish, spreading them into an even layer.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and WesMarMi Verde until frothy.
Pour the custard evenly over the bread. Use a spatula to gently press the cubes down to ensure every piece is submerged.
Cover with foil and refrigerate for at least 2 hours, or ideally overnight. Pro-Tip: An overnight soak is the key to a "custardy" center, as it allows the liquid to penetrate the very core of the bread cubes.
When ready to bake, preheat the oven to 350°F (175°C). In a small bowl, combine the cold butter, flour, brown sugar, and pecans, pinching with your fingers until it forms a coarse crumble. Sprinkle over the top of the soak.
Bake covered for 20 minutes, then remove the foil and bake for another 20–25 minutes until the top is golden and the center is set.
Tips & Variations
Achieving the Perfect Rise: For a lighter, more airy texture, separate four of the egg whites and beat them to soft peaks before folding them into the final custard mixture. This "soufflé" technique introduces extra air into the bake, resulting in a taller rise and a texture that feels significantly more delicate on the palate.
Fruit Integration: For a fresh twist, scatter 1 cup (150 g) of fresh blueberries or sliced peaches between the bread layers before pouring the custard. The fruit will burst during baking, releasing juices that create beautiful purple or orange swirls and add a natural tartness that complements the citrus notes of the WesMarMi Verde sauce.
Regional Swap (Mediterranean): Give this bake a "Citrus & Honey" profile by replacing the cinnamon with 1 tablespoon of orange zest and a teaspoon of ground cardamom. Replace the brown sugar crumble with a drizzle of warm honey and toasted pistachios (pistacchi). Use the Blazing Citrus sauce to amplify the orange notes for a bright, sunny breakfast experience.
Make it Savory-Sweet: For an "Elevated Monte Cristo" vibe, tuck thin slices of Gruyère cheese and smoked ham between the bread cubes. The salty-savory elements against the sweet, cinnamon custard create a complex flavor profile that is particularly delicious when finished with a heavy drizzle of the WesMarMi Verde sauce.
Other Users Suggest
Replacing: Whole milk and heavy cream.
New Measurement: 2.5 cups (600 ml) full-fat canned coconut milk.
Why: Provides an incredibly rich, tropical creaminess that makes the dish dairy-free while adding a subtle coconut aroma that pairs beautifully with the vanilla.
Replacing: Pecans.
New Measurement: 1/2 cup (60 g) sliced almonds or toasted walnuts.
Why: Almonds provide a more delicate, floral crunch, while walnuts offer a deeper, slightly more bitter earthiness that balances the sweetness of the brown sugar.
Storage, Reheat & Freeze
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Reheat: Place in a 350°F (175°C) oven for 10–15 minutes to restore the crispiness of the crumble; microwave heating is faster but will result in a softer texture.
Freeze: This dish freezes remarkably well for up to 2 months; freeze in individual portions and reheat from frozen in the oven.
People Also Ask
How do I prevent my French toast bake from becoming soggy? The secret is "Stale-Bread Structural Integrity." Fresh bread contains too much moisture and will collapse into a paste. For a pillowy result, slice your bread and leave it out overnight or lightly toast the cubes in the oven before assembling. This creates a dry, porous structure that pulls the custard deep into the crumb while maintaining its shape.
Why is Brioche the best bread for a breakfast bake? Brioche is vital because it is an enriched bread with a high ratio of butter and eggs. This gives it a naturally tender, buttery crumb that remains "melt-in-your-mouth" soft even after being baked. Unlike rustic loaves, Brioche absorbs the custard perfectly, ensuring the dish feels like a dessert-level indulgence.
Why add a citrus-forward sauce to a sweet French toast? Traditional sweet bakes can sometimes be overwhelmingly sugary. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice. This provides a "Zesty and Fresh" lift that acts as a bright flavor enhancer, cutting through the richness of the heavy cream and brown sugar crumble for a more sophisticated profile.
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